2 Serving
Lunch
Tzatziki Rice Bowls
with Zucchini Salad
Brown rice and cool, refreshing ribbons of zucchini are taken to the next level with tangy tzatziki and pistachios for a little extra crunch.
Cook Time
2 Servings | 10 min
Nutrition (per serving)
CALORIES
530
FAT
35g
CARBOHYDRATES
51g
PROTEIN
9g
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INGREDIENTS
- 1 zucchini, peeled into ribbons
- 8.8 oz precooked brown rice
- 1 avocado, halved, peeled and diced
- 0.25 oz dill, fronds chopped
- 2 tbsp pistachios
- 1/4 cup vegan tzatziki
- 1 tsp olive oil*
- Salt*
- Pepper*
Allergens: tree nuts (pistachio)
Tools: Microwave
Cook Time
2 Servings | 10 min
Nutrition (per serving)
CALORIES
530
FAT
35g
CARBOHYDRATES
51g
PROTEIN
9g
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INSTRUCTIONS
1
Prepare the rice and zucchini
Combine zucchini, 1 tsp olive oil, and a pinch of salt and pepper in small bowl and toss to coat; set aside. Make small tear at top of brown rice bag and microwave bag for 1 minute. (TIP: If you don’t have a microwave, heat precooked brown rice and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)
2
Serve
Divide brown rice between 2 bowls. Add zucchini, avocado, and dill. Top with pistachios and serve with tzatziki.
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